LEMON-BLUEBERRY CHEESECAKE CAKE

A decadent blueberry cheesecake kissed by lemon hiding inside a layer cake. Right in the center where the filling should be for a sweet surprise.

It’s a crustless cheesecake made with cream cheese, sour cream, eggs, sugar, a ton of lemon zest and blueberries. Wild blueberries. They’re small and mighty, my favorite type of blueberry. Of course you can use whatever blueberries you like.

The cake is a super easy one-bowl yellow cake that comes together in the wink of an eye. Because there wasn’t enough cream cheese in the cheesecake I had to put more in the frosting along with butter, more lemon zest, confectioners’ sugar and heavy cream or milk.

Lemon Blueberry Cheesecake Cake Recipe
A decadent lemon blueberry cheesecake inside a layer cake.



Ingredients
Cheesecake:

• 16 ounces bar cream cheese, at room temperature
• ½ cup sour cream
• ⅔ cup sugar
• 3 eggs
• the zest of 2 lemons
• 2 cups fresh or frozen blueberries (preferably wild) (don't thaw if frozen)

Cake:

• 2 + ¼ cups all-purpose flour
• 1 + ½ cups sugar
• ½ cup butter or stick margarine, softened
• 1 + ¼ cups milk
• 3 + ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs

Frosting:

• 8 tablespoons butter, at room temperature
• 4 ounces cream cheese, at room-temperature
• zest of 1 lemon
• 3 - 4 cups sifted confectioners' sugar
• 2 - 3 tablespoons heavy cream or half & half, plus more if needed

Optional:

• fresh blueberries, to decorate the top
• fresh whipped cream, for serving

Instructions
Make the Cheesecake:

• Preheat the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper and grease the sides with butter. Wrap the bottom in aluminum foil and set the pan inside a larger baking pan.
• Beat the cream cheese until soft and fluffy on medium speed about 2 minutes.
• On low speed beat in the sour cream and sugar until smooth and well combined.
• Beat in the eggs, one at a time on medium speed. Beat in the lemon zest.
• Stir in the blueberries. Pour into the pan. Fill the outer pan with hot water so it reaches halfway up the cheesecake pan.
• Bake until set in the center and firm to the touch 50 - 55 minutes. Cool on a wire rack.
• Cover and chill overnight.

Make the Cake:

• Preheat oven to 350 F. Butter and flour 2 (9-inch) round pans.
• In a large mixing bowl beat all the ingredients together using an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally.
• Divide equally between the two pans. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean.
• Cool on wire racks 20 minutes then turn one of them out onto a cake platter and the other onto a piece of parchment. Cool completely.

Make the Frosting:

• In a medium bowl beat the butter and cream cheese together until smooth and fluffy about 3 minutes on medium speed.
• Add a cup of confectioners' sugar at a time and beat 1 minute after each addition alternating with a small splash of the heavy cream until you get a thick spreading consistency.
• Beat an additional 5 minutes on low speed until light and super fluffy.

Assemble the Cake:

• Spread a thin layer of frosting over the top of the cake you set on the cake platter.
• Remove the ring from the cheesecake and run a butter knife around the edges if needed then use a thin spatula to help lift one side so you can get your hand under it.
• Place it on the cake. Spread a thin layer of frosting on the cheesecake and top with the remaining cake.
• Frost the cake (top with fresh blueberries, if you like). Chill at least 2 hours before serving.
• Serve cold with a dollop of whipped cream if desired. Keep the leftovers refrigerated up to 4 days.

Recipe Adapted : LEMON-BLUEBERRY CHEESECAKE CAKE @ cinnamonspiceandeverythingnice

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